Name: Pickled Tripe, Pan Fried
Ingredients: 2 lb Honeycomb tripe; cut into 4-inch squares; 2 Carrots; 1 Yellow onion; 1 Bay leaf; Salt & pepper to taste; 1 c White cider vinegar; 1 tb Minced yellow onion; 2 tb Butter; 2 tb Cider vinegar; 2 ts Dry mustard mixed with; 1 tb Water; 1 c Brown gravy

When Paul says, “If the dead are not raised, let us eat and drink,” he does not mean, “Let’s all become lechers.” He means, there is a normal, simple, comfortable, ordinary life of human delights that we may enjoy with no troubling thoughts of heaven or hell or sin or holiness or God – if there is no resurrection from the dead. And what stunned me about this train of thought is that many professing Christians seem to aim at just this, and call it Christianity. Paul did not see his relation to Christ as the key to maximizing his physical comforts and pleasures in this life. No, Paul’s relation to Christ was a call to choose suffering – a suffering that was beyond what would make atheism “meaningful” or “beautiful” or “heroic.” It was a suffering that would have been utterly foolish and pitiable to choose if there is no resurrection into the joyful presence of Christ… Judge for yourself. How many Christians do you know who could say, “The lifestyle I have chosen as a Christian would be utterly foolish and pitiable if there is no resurrection?”

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	New England	Meat	6	Servings

INGREDIENTS

2	lb	Honeycomb tripe; cut into 4-inch squares
2		Carrots
1		Yellow onion
1		Bay leaf
		Salt & pepper to taste
1	c	White cider vinegar
1	tb	Minced yellow onion
2	tb	Butter
2	tb	Cider vinegar
2	ts	Dry mustard mixed with
1	tb	Water
1	c	Brown gravy

INSTRUCTIONS

MUSTARD GRAVY
A New Hampshire lady friend told me that this was a great dish from her
childhood. She also told me that I could have it at the old Parker House
restaurant in Boston. (That's pronounced "Paahka House.") The dish was so
pungent with vinegar that I was not terribly impressed. But they have been
serving it for 132 years. So it is an old classic and this recipe is
lighter tasting with vinegar. You will need to pickle your own tripe unless
you live in New England.
Place the tripe in a saucepan and cover with water. Bring to a boil and
then drain. Rinse with cold water and cover with fresh water a second time.
Add the remaining ingredients except the vinegar. Cover the pan and simmer
until the tripe is tender, about 2 hours. Drain, reserving 1 cup of the
broth, and add the broth and vinegar to the tripe. Place in plastic
container and store in the refrigerator overnight.
Along with a bowl of Boston Black Bean Soup or some Boston Baked Beans
(see recipes), you have a complete and filling meal. VARIATION 1: The
Parker House uses a method very close to this one. Drain and rinse the
pickled tripe and season each piece with salt and pepper. Sprinkle with
flour and then dribble some olive oil on each piece. Sprinkle bread crumbs
on each and broil slowly for a few minutes so that the crumbs are browned.
You might wish to add some garlic and perhaps thyme to the bread crumbs.
Serve with a mustard gravy. MUSTARD GRAVY: Saut. the onion in the butter
until brown. Add the remaining ingredients and simmer for 5 minutes. Serve
with the pickled tripe. VARIATION 2: Rinse the pickled tripe and dry with
paper towels. Dip in beaten egg. Dredge in seasoned flour and pan-fry in a
bit of butter until brown on both sides.
MARINATE OVERNIGHT
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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